Ensure day-to-day operations run smoothly across all departments (service, kitchen, delivery, housekeeping, and cashiering).
Monitor revenue, expenses, P&L reports, and implement cost-control measures.
Maintain high standards of food quality, service speed, and customer satisfaction.
Oversee restaurant opening and closing procedures.
Staff Management
Manage workforce scheduling and duty rosters for service & kitchen teams.
Recruit, train, and evaluate staff performance.
Conduct briefing sessions, training programs & enforce discipline standards.
Solve staff issues and promote teamwork.
Customer Service
Handle customer complaints and feedback professionally.
Maintain guest experience standards and ensure repeat customer business.
Implement service improvement strategies.
Inventory & Cost Control
Regular monitoring of stock levels, ordering materials & coordinating with suppliers.
Control food cost, wastage, breakage & pilferage.
Check daily inventory reports and stock audits.
Sales & Marketing
Support promotional activities, festive offers & menu launches.
Monitor competition and recommend business growth strategies.
Compliance & Safety
Ensure compliance with FSSAI, hygiene audit, and safety standards.
Monitor cleanliness and maintenance of restaurant premises & equipment
Job Type: Full-time
Pay: ?30,000.00 - ?40,000.00 per month
Work Location: In person
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